Sounds a little “out there”, right? Making your own crackers? It’s actually not difficult! If you have a food processor it will take you no time at all. I don’t have a food processor, and I still make these quite often.
Now for the “why?” Why should you make your own? My boys think they are delicious, and let’s take a peek at the ingredient label for Cheez Its
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), VEGETABLE OIL (SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS), CHEESE MADE WITH SKIM MILK (SKIM MILK, WHEY PROTEIN, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT FOR COLOR), CONTAINS TWO PERCENT OR LESS OF SALT, PAPRIKA, YEAST, PAPRIKA OLEORESIN FOR COLOR, SOY LECITHIN.
Now, of all the processed food in the world, this isn’t that bad. There are only a few questionable ingredients (like some tasty TBHQ). In our quest to stay away from the supermarket, I decided to try out making our own crackers (especially for local toddler, who was really into goldfish crackers). I adapted this recipe from Tasty Kitchen. If you want to learn how to make them adorable and fish shaped, check out that link. If you want to see the quick and easy way, I will show you how they get made in the Real Food kitchen.
Let’s get cooking!
- 8 ounces Shredded Cheese
- 4 Tbsp Butter, cut into cubes
- 1 cup Flour
- Salt for sprinkling
- 2-3 Tbsp Cold water
First, shred the cheese. I usually buy blocks of cheese, but if you have shredded you get to skip this step.
If you have a food processor, you will pulse together the cheese, butter and flour together until the mixture looks like coarse sand. If you don’t have a food processor (like me), get out your handy pastry blender and get to work.
Add in water, 1 tablespoon at a time.
Remove dough from the food processor, wrap in plastic, and chill in refrigerator for 20 minutes. (For you bakers out there, you are basically making a pie crust recipe.)
Roll out the dough and cut into desired shapes.
Place on a parchment paper lined cookie sheet and sprinkle lightly with salt.
Bake at 350 degrees F for about 15 minutes, or until crispy.
- Roll the dough as thin as possible for a crispy cracker (more like a Cheez It or goldfish cracker).
- Slightly thicker dough will produce a more chewy cracker (my boys like them puffy and chewy).
- If you are making these for someone else because you can’t eat them because of a dairy allergy, do so on a full stomach because the temptation to grab a handful will be almost too much. Not that I know this personally…